Pumpkin Cannellini Hummus

• Vegan, gluten-free and delicious.
• Perfect for dipping crisps, crackers or vegetables.
• Quick & easy to make.
• A great way to use up leftover pumpkin puree.

100% Pure Pumpkin Puree 425g (American Food Company)

5 tbsp pumpkin puree

Cannellini Beans in Water, Organic 400g (Biona)

1 tin cannellini beans

Extra Virgin Olive Oil, Organic 250ml (Clearspring)

4 tbsp olive oil

Lemon Juice 250ml (Sunita)

4 tbsp lemon juice (or more to taste)

Light Tahini, Organic 270g (Meridian)

2 tbsp tahini

Cumin Powder, Organic 100g (Sussex Wholefoods)

0.25 tsp cumin powder

Ground Black Pepper 25g, Organic (Just Natural Herbs)

to taste

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

to taste

Other Ingredients

• 2 garlic cloves.

Method

1. Put the cannellini beans in a sieve and rinse thoroughly.
2. Place all ingredients in a blender and blend until smooth.
3. Enjoy!